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Ghirardelli Magic Cookie Bars

Ghirardelli Chocolate

Impending holiday gathering that you haven’t prepared for? Upcoming cookie swap that has you at your wit’s end? Fear not! Pantry staples, your June Oven and Ghirardelli Chocolate are here to save the day, along with this truly “magical” bar cookie recipe. This recipe is the cookie version of the simplest dump-and-bake casserole--all you have to do is layer the ingredients in your June Pan and bake. We cut these cookies into 24 generously sized bars, but you can easily cut them smaller for a cookie swap or to feed a large group.

Prep Time — 1 hour 15 min
Cook Time — 22 min
Servings — 24
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Ghirardelli Chocolate

Ghirardelli Chocolate Company is passionate about quality, bean-to-bar chocolate and all of the ways our fans enjoy it! Elevate your baking desserts from great to extraordinary with our chocolate chips, melting wafers, baking chocolate bars & more. Ghirardelli makes life #aBiteBetter

Ingredients

½ cup salted butter

1½ cups graham cracker crumbs

1 14-ounce can sweetened condensed milk

2 cups Ghirardelli Semi-Sweet Chocolate Chips

1⅓ cups dried unsweetened shredded coconut

1 cup chopped pecans

1 teaspoon flaky sea salt

Tools

measuring cups

measuring spoons

spatula

knife

fork

June Pan

June Oven

cooling rack

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

Spread the butter

Evenly arrange the butter cubes across the June Pan.

½ cup salted butter

June Pan

Melt the butter

Place the June Pan on the middle shelf of the June Oven. Bake 2 minutes, until the butter has melted.

Remove the butter

Remove the June Pan from the June Oven and place it on a cooling rack or heat-proof surface. Keep the June Oven hot by pressing the button below.

cooling rack

Make the base

Ensure the butter is covering the entire bottom of the June Pan, carefully tilting to coat, if necessary (the June Pan will be hot). Sprinkle the graham cracker crumbs evenly over the melted butter and use a spatula to gently spread them to the edges. Drizzle the sweetened condensed milk all over the graham cracker base and gently spread it to cover the crumbs.

1½ cups graham cracker crumbs

1 14-ounce can sweetened condensed milk

measuring cups

spatula

Add the Ghiradelli Semi-Sweet Chocolate Chips

Evenly sprinkle the base with the Ghirardelli Semi-Sweet Chocolate Chips.

2 cups Ghirardelli Semi-Sweet Chocolate Chips

Add the coconut, nuts and salt

Evenly sprinkle the shredded coconut and nuts over the top along with the flaky sea salt, if using.

1⅓ cups dried unsweetened shredded coconut

1 cup chopped pecans

1 teaspoon flaky sea salt

Press down filling

With a fork, press down on the filling firmly to compress it.

fork

Bake the Magic Cookie Bars

Transfer the June Pan to the middle shelf of the June Oven. Bake the Magic Cookie Bars 20 minutes, until they are golden brown. June will notify you when the Magic Bars are ready.

Cool the bars

Remove the June Pan from the June Oven and set aside to cool to room temperature, at least 1 hour. Chill, if desired.

Cut and serve

Cut the cookie bars into 24 squares (make 3 cuts in one direction, 5 cuts in the other direction) and enjoy. Store covered at room temperature.

knife

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